Place
chicken and giblets in a 6-quart Dutch oven along with 5 cups water. Add
onion, 2 teaspoons salt, bay leaf, peppercorns, carrot and celery. Bring
to
boil over high heat.Reduce
heat to low and simmer, covered, for 1 hour
or until chicken is tender.
Remove Dutch oven from heat. Remove chicken
and giblets to a large bowl to
cool.
In a medium bowl stir together 1 cup
flour, baking powder, and salt. In a small bowl beat together milk, egg,
parsley and oil until well combined.Pour
this mixture all at once into the flour mixture, mixing gently with a
fork until the dry ingredients are moistened. Set aside.
Strain
the chicken broth and skim off the fat. Measure the broth. There should be 5
cups.Add water to make 5 cups
total, if necessary. Return the
broth to Dutch oven. (If there is too much
broth, boil it, uncovered, until
it is reduced to 5 cups.)
In
a small bowl place the 3 tablespoons flour. Gradually whisk in 3 table- spoons
water until smooth. Stir flour mixture into broth in Dutch oven.
Bring to
boil and boil 1 minute. Drop tablespoonfuls of the dumpling batter
into the gently boiling broth, making 18 dumplings. Cook, uncovered, over
low heat 10 minutes. Cover tightly. Cook 10 minutes longer.
Meanwhile,
cut chicken into serving pieces, or skin and bone the chicken
and cut it
into chunks. Add chicken to Dutch oven.Cook 5 minutes, or
until heated through, and serve.